Mint Chocolate Chip Scones
- 1 bunch fresh mint (small bunch/handful)
- 1 1/4 cups heavy or whipping cream
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 ounces chopped bittersweet or semisweet chocolate
- sugar to sprinkle on top
- The night before making, puree 1 small bunch or handful of mint with 1/4 cup of cream in food processor or blender. Add remaining 1 cup cream and chill mixture in refrigerator overnight.
- Pour cream through strainer. Measure out 1 cup of cream and leave the rest in the bowl. Save 3 tbsp pureed mint for shortcakes.
- Make shortcakes: Preheat over to 400 degrees. Sift flour into bowl, add baking power, salt, sugar, and chopped chocolate. Stir in reserved chopped mint leaves and 1 cup cream. If dough is still too dry, add more cream by tablespoonful. Gather dough and shape into a circle t 3/4" thick. Cut in 12 scones. Place on cookie sheet and if desired, brush with remaining cream and sprinkle with sugar. Bake 13-16 minutes until light golden brown.
fresh mint, whipping cream, flour, baking powder, kosher salt, granulated sugar, bittersweet, sugar
Taken from food52.com/recipes/18190-mint-chocolate-chip-scones (may not work)